*4.7. Application of AVG-Based Coatings Enriched with Anthocyanin*

Fig fruits was carefully washed with chlorinated water to remove any foreign debris, such as dust and dirt. Maximum effort was put into selecting fruits that were uniform in size, high in quality, and free from injury or disease. The different formulations of edible coatings, i.e., AVG (T1), AVG + glycerol (T2), AVG + glycerol + anthocyanin + 0.2% (T3), and AVG + glycerol + anthocyanin + 0.5% (T4), were applied to the fruits. The deposition of coating materials on the fruits was carried out via a dipping procedure for 5 min, and fruits were dried using an oven at 45 ◦C for 30 min. The fruits were stored under refrigerated conditions at 4 ◦C throughout the storage period of 12 days. Deionized water used as a control (T0) to treat fig fruits. The postharvest quality evaluation was performed at two-day intervals (i.e., on days 2, 4, 6, 8, and 12).
